Directions

Marinade

1. Place the chicken in a large bowl. Add the milk, lemon juice and spices. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night).

Crispy Chicken

1. Heat a large pan of oil (or preheat your deep fryer) until hot. You can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough. You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full. Also, preheat the oven to a low heat (to keep cooked chicken warm).

2. Mix together the crispy coating ingredients in a medium bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. This can also be done in a ziplock bag to prevent mess.Place on a tray and repeat until all of the chicken is coated.

3. Once the oil is hot enough, add in 3 to 4 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

4. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Slaw

1. Place finely grated carrots and cabbage in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.

Bring it all together

1. Now it's time to assemble. First, arrange the chicken tenders into 4 piles and place the cheese on top. Grill or place into a hot oven for a couple of minutes until just melted.

2. Place the bottom of the buns on 4 plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.

3. Spoon on the coleslaw, then sprinkle on the red onion slices. Place tops of the buns on top and serve.